Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fish somay with spicy peanut sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Fish Somay with Spicy Peanut sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Fish Somay with Spicy Peanut sauce is something that I have loved my whole life.
Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay.
To begin with this recipe, we have to first prepare a few components. You can have fish somay with spicy peanut sauce using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fish Somay with Spicy Peanut sauce:
- Prepare fish somay
- Get 250 grams spanish mackerel or any white fish
- Take 100 grams cornstrach
- Get 1 small garlic
- Prepare 50 grams grated squash
- Prepare 1 pinch salt
- Get 1 small egg
- Prepare 2 tbsp spring onion, thinly slice
- Get 1 packages dumpling wrap
- Make ready spicy peanut sauce
- Take 3/4 cup ground toasted peanut
- Get 2 clove garlic
- Get 2 tbsp soy sauce
- Take 1 tbsp brown sugar
- Make ready 1/4 cup red chilly
- Prepare 4 clove shallot
- Get 1 1/2 cup water
It is considered a light meal that is a type of Chinese Dim Sum, but is cone shaped. Perfect for spring rolls, salad rolls, Pad Thai, salads, and more! What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular. Combine all the ingredients in a small saucepan and whisk well.
Steps to make Fish Somay with Spicy Peanut sauce:
- Prepare steamer, boiled water
- Place the somay igredients in a food processor, and grind a little, not too smooth
- Fill the dumpling wrap with somay paste
- Put in the steamer for 20 minutes
- The sauce, put everything the food processor and grind untul the consistency you want, and then boil it wit a little water until a litlle thicker
- At the end give a pinch of salt and pepper
- Serve with hard boiled egg, boiled/roasted potato and a little bit lime squeeze
Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts. I am allergic to fish and assume fish sauce is made with fish? Can this be substituted or omitted? Ours is a peanut sauce with lots of red pepper flakes, but you could make a lighter sauce with just lime juice, rice vinegar, a bit of sugar, and some fish sauce for salt and depth. Serve with the spicy peanut dipping sauce on the side and garnish with the remaining lime wedges.
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